FabulousFusionFood's Fruit-based Recipes 17th Page

Different fruit tpyes including apricots, raspberry, fig, grape, tangelo, honeydew melon, lime, banana and pineapple. Examples of different fruit types (left to right): apricot, a simple fleshy fruit;
raspberry an aggregate fruit; fig a multiple fruit (top); grape a true berry;
tangelo a hybrid fruit; honeydew melon a pepo (hard-skinned) true berry
(centre); lime a Hesperidium (with rind) true berry; banana a leathery
berry and pineapple an accessory fruit (bottom).
Welcome to FabulousFusionFood's Fruit-based Recipes Page —In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering.


Fruit are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans, and many other animals, have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

In common language and culinary usage, fruit normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet (or sour) and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term fruit also includes many structures that are not commonly called as such in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Many common language terms used for fruit and seeds differ from botanical classifications. For example, in botany, a fruit is a ripened ovary or carpel that contains seeds, e.g., an orange, pomegranate, tomato or a pumpkin. A nut is a type of fruit (and not a seed), and a seed is a ripened ovule.

In culinary language, a fruit is the sweet- or not sweet- (even sour-) tasting produce of a specific plant (e.g., a peach, pear or lemon); nuts are hard, oily, non-sweet plant produce in shells (e.g. hazelnut, acorn). Vegetables, so-called, typically are savory or non-sweet produce (e.g. zucchini, lettuce, broccoli, and tomato). But some may be sweet-tasting (sweet potato).

Examples of botanically classified fruit that are typically called vegetables include cucumber, pumpkin, and squash (all are cucurbits); beans, peanuts, and peas (all legumes); and corn, eggplant, bell pepper (or sweet pepper), and tomato. Many spices are fruits, botanically speaking, including black pepper, chili pepper, cumin and allspice. In contrast, rhubarb is often called a fruit when used in making pies, but the edible produce of rhubarb is actually the leaf stalk or petiole of the plant. Edible gymnosperm seeds are often given fruit names, e.g., ginkgo nuts and pine nuts.

Botanically, a cereal grain, such as corn, rice, or wheat is a kind of fruit (termed a caryopsis). However, the fruit wall is thin and fused to the seed coat, so almost all the edible grain-fruit is actually a seed.

he outer layer, often edible, of most fruits is called the pericarp. Typically formed from the ovary, it surrounds the seeds; in some species, however, other structural tissues contribute to or form the edible portion. The pericarp may be described in three layers from outer to inner, i.e., the epicarp, mesocarp and endocarp. Fruit that bear a prominent pointed terminal projection is said to be beaked

Consistent with the three modes of fruit development, plant scientists have classified fruits into three main groups: simple fruits, aggregate fruits, and multiple (or composite) fruits. The groupings reflect how the ovary and other flower organs are arranged and how the fruits develop, but they are not evolutionarily relevant as diverse plant taxa may be in the same group.

Simple fruit are the result of the ripening-to-fruit of a simple or compound ovary in a single flower with a single pistil. In contrast, a single flower with numerous pistils typically produces an aggregate fruit; and the merging of several flowers, or a 'multiple' of flowers, results in a 'multiple' fruit. A simple fruit is further classified as either dry or fleshy.

Berries are a type of simple fleshy fruit that issue from a single ovary. (The ovary itself may be compound, with several carpels.) The botanical term true berry includes grapes, currants, cucumbers, eggplants (aubergines), tomatoes, chilli peppers, and bananas, but excludes certain fruits that are called "-berry" by culinary custom or by common usage of the term – such as strawberries and raspberries. Berries may be formed from one or more carpels (i.e., from the simple or compound ovary) from the same, single flower. Seeds typically are embedded in the fleshy interior of the ovary.

Aggregate Fruit, also called an aggregation, or etaerio; develops from a single flower that presents numerous simple pistils. Each pistil contains one carpel; together, they form a fruitlet. The ultimate (fruiting) development of the aggregation of pistils is called an aggregate fruit, etaerio fruit, or simply an etaerio.

Hybrid fruit are created through the controlled speciation of fruits that creates new varieties and cross-breeds. Hybrids are grown using plant propagation to create new cultivars. This may introduce an entirely new type of fruit or improve the properties of an existing fruit.

Accessory Fruit Fruit may incorporate tissues derived from other floral parts besides the ovary, including the receptacle, hypanthium, petals, or sepals. Accessory fruits occur in all three classes of fruit development – simple, aggregate, and multiple. Accessory fruits are frequently designated by the hyphenated term showing both characters. For example, a pineapple is a multiple-accessory fruit, a blackberry is an aggregate-accessory fruit, and an apple is a simple-accessory fruit.

A large variety of fruits – fleshy (simple) fruits from apples to berries to watermelon; dry (simple) fruits including beans and rice and coconuts; aggregate fruits including strawberries, raspberries, blackberries, pawpaw; and multiple fruits such as pineapple, fig, mulberries – are commercially valuable as human food. They are eaten both fresh and as jams, marmalade and other fruit preserves. They are used extensively in manufactured and processed foods (cakes, cookies, baked goods, flavourings, ice cream, yogurt, canned vegetables, frozen vegetables and meals) and beverages such as fruit juices and alcoholic beverages (brandy, fruit beer, wine). Spices like vanilla, black pepper, paprika, and allspice are derived from berries. Olive fruit is pressed for olive oil and similar processing is applied to other oil-bearing fruits and vegetables. Some fruits are available all year round, while others (such as blackberries and apricots in the UK) are subject to seasonal availability.

Typically, many botanical fruits – "vegetables" in culinary parlance – (including tomato, green beans, leaf greens, bell pepper, cucumber, eggplant, okra, pumpkin, squash, zucchini) are bought and sold daily in fresh produce markets and greengroceries and carried back to kitchens, at home or restaurant, for preparation of meals.

The alphabetical list of all the fruit-based recipes on this site follows, (limited to 100 recipes per page). There are 4121 recipes in total:

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Gooseberry and Almond Tart
     Origin: British
Green Pineappleweed Tea
     Origin: Britain
Gulai Lemak
(Beef Spicy Stew)
     Origin: Indonesia
Gooseberry and Elderflower Sorbet
     Origin: Britain
Green Pistachio Muffins
(Green Pistachio Muffins)
     Origin: American
Gulha
(Fried Fish Balls)
     Origin: Maldives
Gooseberry and Elderflower Syrup
Bavarois

     Origin: Britain
Green Tea Smoothie
     Origin: Britain
Gumdrop Fruit Cake
     Origin: Canada
Gooseberry and Elderflower Syrup II
     Origin: Britain
Green Tomato Mincemeat
     Origin: Canada
Gurnard Curry
     Origin: Britain
Gooseberry and Strawberry Tart
     Origin: Britain
Greengage and Mint Gelato
     Origin: Italy
Guru
(Zimbabwean-style Tripe)
     Origin: Zimbabwe
Gooseberry Compote
     Origin: Britain
Greenland Crowberry Sauce
     Origin: Greenland
Gustum de praecoquiis
(Starter with Apricots)
     Origin: Roman
Gooseberry Granita
     Origin: Britain
Greenland Reindeer Burgers
     Origin: Greenland
Gustum Versatile
(Turnover Antipasto)
     Origin: Roman
Gooseberry Spiced Atchar
     Origin: South Africa
Grenada Breadfruit Soup
     Origin: Grenada
Gutweed Salad with Fennel and Orange
     Origin: Britain
Goosegrass and Wild Greens Soup
     Origin: Britain
Grenada Curry Goat
     Origin: Grenada
Guyana Black Cake
     Origin: Guyana
Gormeh Sabzi
(Persian Lamb and Herb Stew)
     Origin: Iran
Grenada Oil Down
     Origin: Grenada
Guyana Black Pudding
     Origin: Guyana
Gorse Flower Ice Cream
     Origin: Britain
Grenadian Hot Pepper Sauce
     Origin: Grenada
Guyana Pressure-cooker Mango Sour
     Origin: Guyana
Gothambu Paayasam
     Origin: India
Grilled Artichokes with Lemon-Mint
Dipping Sauce

     Origin: Britain
Guyana White Pudding
     Origin: Guyana
Grain Mustard Based Fish Curry
     Origin: India
Grilled Figs in Prosciutto
     Origin: British
Guyanese Curried Chickpeas
     Origin: Guyana
Grand Champagne Cocktail
     Origin: Traditional Cocktail
Grilled Orange Roughy
     Origin: New Zealand
Guyanese Hot Pepper Sauce
     Origin: Guyana
Grand Sallet
(Great Salad)
     Origin: Britain
Grilled Red Snapper
     Origin: Sint Eustatius
Gwledd Gŵydd â Llenwad o
Fricyll

(Apricot-stuffed Festive Goose)
     Origin: Welsh
Granidazo de Naranja Sanguina
(Blood Orange Granita)
     Origin: Spain
Griots
     Origin: Haiti
Hígado Aromático
(Aromatic Liver)
     Origin: Colombia
Granité de Champagne
Rosé avec Cerises

(Pink Champagne Granita with Cherries)
     Origin: France
Groenvyekonfyt
(Green Fig Preserve)
     Origin: South Africa
Habichuelas Guisadas
(Dominican Bean Stew)
     Origin: Dominican Republic
Grapefruit Cake
     Origin: New Zealand
Grouse Game Soup
     Origin: Britain
Habichuelas Negras
(Puerto Rican Stewed Black Beans)
     Origin: Puerto Rico
Grapefruit Sorbet
     Origin: British
Guacamole
     Origin: Mexico
Haedum sive Agnum Parthicum
(Parthian Kid or Lamb)
     Origin: Roman
Gratin de fruits de mer
(Seafood Gratin)
     Origin: Monaco
Guai Daun Singlong Tumbuk
(Grilled Fish with Greens)
     Origin: Sumatra
Halibut and Tomato Curry
     Origin: Britain
Graubünden
(Barley Soup)
     Origin: Switzerland
Guard of Honour
     Origin: Britain
Halibut with Pine Nut and Parmesan
Crust

     Origin: Britain
Greek Cheesecake
(Myzithropita)
     Origin: Greece
Guava Juice
     Origin: Bahamas
Halloween Cheesecake
     Origin: Britain
Green Apple Curry
     Origin: Sri Lanka
Guava Sorbet
     Origin: Saint Barthelemy
Halvah with Butter
     Origin: Albania
Green Banana or Plantain Chips
     Origin: Kenya
Guava Squares
     Origin: Namibia
Ham di Pasku
(Easter or Holiday Ham)
     Origin: Aruba
Green Bean and Mango Dhal Curry
     Origin: South Africa
Guiana Black Cake
     Origin: French Guiana
Ham di Pasku
(Easter or Holiday Ham)
     Origin: Bonaire
Green Beans in Coconut Sauce
     Origin: Fusion
Guinea Fowl with Coconut Cream
     Origin: Zimbabwe
Ham di Pasku
(Easter or Holiday Ham)
     Origin: Curacao
Green Fig and Saltfish
     Origin: Saint Lucia
Guineafowl with Grapes
     Origin: Britain
Hamam Meshwi
(Char-grilled Pigeon)
     Origin: Egypt
Green Fig Salad
     Origin: Saint Lucia
Guinean Avocado Sauce
     Origin: Equatorial Guinea
Hard Tack Figgy-dowdy
     Origin: England
Green Fish Curry
     Origin: Fusion
Guinean Fish Grill with Three Sauces
     Origin: Equatorial Guinea
Hari Mirch ka Achar
(Indian Pickled Green Chillies)
     Origin: India
Green Mango Bhurta
     Origin: Anglo-Indian
Guiso de Conejoa
(Rabbit Stew)
     Origin: Peru
Harira
     Origin: Djibouti
Green Mango Chutney with Cuban Oregano
     Origin: Trinidad
Gujarati-style Monkfish Curry
     Origin: Fusion
Harira Bidaouia
     Origin: Morocco
Green Mix with Indian Ocean Seafood
     Origin: Tanzania
Gulab Jamun
     Origin: India
Harira Mauritanienne
(Mauritanian Harira)
     Origin: Mauritania
Green Oat Pancakes
     Origin: American
Gulab Jamun Cheesecake
     Origin: India
Green Pea and Liver Curry
     Origin: Sri Lanka
Gulai Kambing
(Sumatran Goat Curry)
     Origin: Martinique

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